Sauteed Apple, Carrot, and Onion Slaw with Pecans

By February 4, 2011Uncategorized

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2 tablespoons chopped pecans

1 1/2 tablespoons unsalted butter

1 Granny Smith apple

1 carrot

1/2 red onion, sliced thin lengthwise

2 tablespoons water

1 1/2 teaspoons sugar

1/4 teaspoons salt

In a non-stick skillet sauté pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into 1/8-inch julienne strips and add with onion to skillet. In the skillet sauté mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes. From Gourmet, March 1994.

Terra

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